Strawberry Mochi

Strawberry Mochi


Mochi Dough

100g glutinous rice flour

20g cornstarch

20g confectioners’ sugar

180g milk

12g unsalted butter



200g heavy cream

20g granulated sugar

1g salt

6 fresh strawberries



6 fresh strawberries



  1. In a clean bowl, mix well glutinous rice flour, cornstarch, sugar, and milk. Grab a nonstick pan, pour all the batter in, add in unsalted butter, keep stirring over medium heat until thickened and a dough ball forms. The dough ball will not stick to the pan, and the texture is quite translucent and stretchy.
  2. Dust the working surface and the dough with more cooked glutinous rice flour, wear gloves; keep kneading the dough until it becomes very stretchy. Divide the dough into six equal pieces and roll them into 6 round flat sheets.
  3. In a clean bowl, bring together heavy cream, sugar and salt, and use a hand mixer to beat until stiff peaks form. Transfer into a piping bag.
  4. Assemble the mochi. Pipe in the whipped cream, place a fresh strawberry in the middle, cover it with more cream, wrap it up and put it into a cupcake liner. Garnish it with cream and one fresh strawberry.
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